Do you know what makes a vegan white sauce go from “okay” to AMAZING???? Garlic! And not just any old garlic. Roasted garlic. That extra effort and love put into it will make a dish drool-worthy. This dish included!
Veggies with Garlic White Sauce
1 clove of garlic
extra virgin olive oil
Preheat the oven to 400. Slice the top off of your head of garlic, carefully ensuring you expose a bit of each clove. Drizzle a generous portion of olive oil on top. Place the garlic on a sheet of aluminum foil and loosely wrap the garlic. Roast for 40 minutes, until the garlic has browned and is very soft. Gently squeeze each clove free of it’s wrapper and place in a container. You only need half for this recipe, so keep the other half for pasta, garlic bread or homemade hummus.
1 cup of cashews, soaked at least 4 hours and drained
2 tbsp of coconut oil, softened
2 tbsp of nutritional yeast
2 tsp of plain, unsweetened vegan yogurt
1 tsp of miso
1/4 tsp of salt
1/4 tsp of xanthan gum
half of your head of roasted garlic
enough water to blend (I used about 1/2 of a cup)
Place everything except the water in the blender and start to blend the sauce. Slowly add the water a bit at a time until the sauce blends smoothly.
8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut squash)
2 tbsp of sundried tomatoes, sliced
Combine the veggies with the prepared roasted garlic sauce and place in an 8×8 pan and bake at 350 for 30 minutes.
What kind of sauces have you been making these days?